139 results on '"Emadzadeh, Bahareh"'
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2. Double protection of probiotics in alginate hydrogel through emulsification incorporated with freeze drying and coaxial wet-electrospraying: Survivability and targeted delivery
3. Electrospinning of legume proteins: Fundamentals, fiber production, characterization, and applications with a focus on soy proteins
4. Immobilization of iron-loaded niosomes within electrospun nanofibers of soy protein isolate: A novel dual encapsulation technique
5. Role of cyclodextrin inclusion complexes assembled in the fast-dissolving structures of electrospun gelatin mats to extend the release of menthol
6. “Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment
7. The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensive review
8. Role of high hydrostatic pressure pretreatment on the formation of electrospun nanofibers from soy protein isolate/polyvinyl alcohol
9. Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part II. Effect of oil phase hydrophobicity
10. Interfacial properties of protein nanofibrils with different morphology prepared using aqueous solvent with ethanol: Part I. preparation and characterization
11. An insight into Iranian natural hydrocolloids: Applications and challenges in health-promoting foods
12. Bioactive-loaded nanovesicles embedded within electrospun plant protein nanofibers; a double encapsulation technique
13. High hydrostatic pressure (HHP) as a green technology opens up a new possibility for the fabrication of electrospun nanofibers: Part I- improvement of soy protein isolate properties by HHP
14. Assembly and utilization of a millifluidic-inverse gelation platform for the gastrointestinal delivery of cinnamon oil emulsion
15. Controlling Solvent Polarity to Regulate Protein Self-Assembly Morphology and Its Universal Insight for Fibrillation Mechanism
16. Millifluidic-assisted ionic gelation technique for encapsulation of probiotics in double-layered polysaccharide structure
17. Droplet-based millifluidic technique for encapsulation of cinnamon essential oil: Optimization of the process and physicochemical characterization
18. Nano-vesicular carriers for bioactive compounds and their applications in food formulations.
19. “Electromillifluidic” encapsulation of cinnamon oil: Characterization and in-vitro digestion assessment
20. Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp
21. Effect of sucrose on phase and flow behavior of protein-polysaccharide mixtures
22. Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers
23. Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets
24. Improvements in gelatin cold water solubility after electrospinning and associated physicochemical, functional and rheological properties
25. Electrospun balangu (Lallemantia royleana) hydrocolloid nanofiber mat as a fast-dissolving carrier for bergamot essential oil
26. Recent advances in iron encapsulation and its application in food fortification
27. Electrohydrodynamic atomization of Balangu (Lallemantia royleana) seed gum for the fast-release of Mentha longifolia L. essential oil: Characterization of nano-capsules and modeling the kinetics of release
28. Phase separation behavior of flaxseed gum and rice bran protein complex coacervates
29. The influence of high hydrostatic pressure on different properties of legume proteins with an emphasis on soy proteins; a comprehensivez review
30. Cellulose Acetate Nanofibres Containing Alizarin as a Halochromic Sensor for the Qualitative Assessment of Rainbow Trout Fish Spoilage
31. Nano-vesicular carriers for bioactive compounds and their applications in food formulations
32. Designing a colorimetric nanosensor based on dithizone and cholesteric liquid crystals loaded in electrospun cellulose acetate nanofibers: Monitoring the quality of pistachio as a case study
33. Whey protein isolate-Persian gum interaction at neutral pH
34. Application of Nanotechnology in the Safe Delivery of Bioactive Compounds
35. Designing a colorimetric nanosensor based on dithizone and cholesteric liquid crystals loaded in electrospun cellulose acetate nanofibers: Monitoring the quality of pistachio as a case study.
36. A comprehensive parametric study for understanding the combined millifluidic and dripping encapsulation process and characterisation of oil-loaded capsules
37. Assessment of the effect of marination with broccoli (Brassica oleracea var. italica) juice and balsamic vinegar on tenderness and quality of beefsteak.
38. Fate of β-cyclodextrin-sugar beet pectin microcapsules containing garlic essential oil in an acidic food beverage
39. Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak
40. Nano-emulsified savory and thyme formulation show limited efficacy to suppress Pectobacterium carotovorum subsp. carotovorum compared with pure oil
41. Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology
42. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak
43. Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness
44. Textural Characteristics of Iranian Foods
45. The combined effect of asparagus juice and balsamic vinegar on the tenderness, physicochemical and structural attributes of beefsteak.
46. Effect of Persian gum on whey protein concentrate cold-set emulsion gel: Structure and rheology study
47. Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system
48. Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system
49. Effects of biopolymer ratio and heat treatment on the complex formation between whey protein isolate and soluble fraction of Persian gum
50. Effects of pectin and xanthan gum on induced-flocculation phenomenon in an acidic model emulsion system.
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